Mushrooms Stuffed With Walnuts And Cheese
|Mushroom caps||12 Medium|
|Olive oil||1 Tablespoon|
|Sweet butter||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs) (Use Yellow Ones)|
|Coarsely chopped walnuts||2 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and minced|
|Frozen chopped spinach||5 Ounce, thoroughly defrosted and squeezed dry|
|Feta cheese||1 Ounce, crumbled|
|Gruyere cheese||1 Ounce, crumbled|
|Minced dill||2 Tablespoon (Use Fresh Ones)|
|Freshly ground black pepper||To Taste|
Remove stems from mushrooms and save for another use.
Wipe the mushroom caps with a damp cloth or paper towel and set aside.
Heat the olive oil and butter together in a small skillet.
Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes.
Preheat oven to 400Â°F.
Add walnuts and garlic to onion and cook for another minute.
Add spinach and cook for another 5 minutes, stirring constantly.
Remove from heat and cool slightly.
Stir in cheeses, dill, and salt and pepper to taste.
Arrange the mushrooms, cavity side up, in a baking dish.
Divide the spinach and walnut mixture evenly among the mushroom caps.
Set baking dish in the upper third of the oven.
Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated through.